EP0380482B1 - Method for preservation of fresh fish - Google Patents

Method for preservation of fresh fish Download PDF

Info

Publication number
EP0380482B1
EP0380482B1 EP88904680A EP88904680A EP0380482B1 EP 0380482 B1 EP0380482 B1 EP 0380482B1 EP 88904680 A EP88904680 A EP 88904680A EP 88904680 A EP88904680 A EP 88904680A EP 0380482 B1 EP0380482 B1 EP 0380482B1
Authority
EP
European Patent Office
Prior art keywords
fish
weight
cooling liquid
pct
stored
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP88904680A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP0380482A1 (en
Inventor
Einar Haram
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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Filing date
Publication date
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=19889995&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP0380482(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Priority to AT88904680T priority Critical patent/ATE80522T1/de
Publication of EP0380482A1 publication Critical patent/EP0380482A1/en
Application granted granted Critical
Publication of EP0380482B1 publication Critical patent/EP0380482B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to a method for preservation of fresh fish.
  • Fresh fish will keep for a relatively short time; approximately 3 to 4 days when stored at 0-4°C. This, obviously, will cause great problems for retail transactions.
  • Fresh fish of excellent quality is a rare and sought-after product.
  • the alternative to fresh fish, frozen fish does not have the same organoleptic quality as fresh fish. Consistency will especially deteriorate. During a freezing process cells are ruptured and when the fish is thawed thawing water (cellular liquid) will drain off.
  • SE-B-350184 discloses a method for the preparation of a meat additive to improve the quality and the shelf life of meat products, produced from warm-blooded animals or fish, especially sausage products, wherein pulverized albumin of vegetable and/or animal origin, preferably prepared from soybeans, blood plasma or milk, which albumin is soluble in water to an extent of at least 40% by weight, is mixed in a manner known per se with a component with buffering action, which component consists of one or more ⁇ -amino acids of the general formula R-CHNH2-COOH and/or alkali salts thereof, wherein R denotes a hydrogen atom or a straight or branched hydrocarbon chain, which may be interrupted by a sulphur atom and/or may be substituted by one or more amino groups, and where the terminal group may be a H3C-, HSH2C-, H2NOC-, or an imidazole ring, which additive is comprised of at least 50% by weight albumin and at least 1, preferably at least 10% by
  • the cooling liquid used in the present invention thus has a composition that differs considerably from the above composition.
  • a method for the preservation of fresh fish wherein the fish is immersed in, or sprayed with a cooling liquid comprising 87-97% by weight of water, 0.5-1.5% by weight of one or more inorganic salts, preferably NaCl; 2.0-9.5% by weight of one or more polyhydric alcohols, preferably glycerol, and 0.5-2.0% by weight of ascorbic acid to precipitate a layer of the liquid on the fish, and the fish is cooled down to, and stored at, a temperature of -1 to -2°C.
  • a cooling liquid comprising 87-97% by weight of water, 0.5-1.5% by weight of one or more inorganic salts, preferably NaCl; 2.0-9.5% by weight of one or more polyhydric alcohols, preferably glycerol, and 0.5-2.0% by weight of ascorbic acid to precipitate a layer of the liquid on the fish, and the fish is cooled down to, and stored at, a temperature of -1 to -2°C.
  • the cooling liquid as used has the following composition: 95% by weight of water, 1% by weight of NaCl, 3% by weight of glycerol, and 1% by weight of ascorbic acid.
  • the cooling liquid according to the invention permits cooling down to -1 to -2°C without causing the fishflesh to freeze.
  • the fish is either immersed in, or sprayed with, the liquid. After this treatment the fish will be enveloped in a layer of the liquid which will prevent dehydration and freezing out of water during storage at -1 to -2°C.
  • the additional cooling permitted by use of the cooling liquid according to the invention will prevent autolysis and growth of bacteria.
  • the added ascorbic acid will prevent fat from turning rancid and will, thus, also assist to reduce perishability.
  • the coolant prevented ice formation, dehydration, and rancidity and super cooling prevented autolysis and growth of bacteria.
  • Cod and salmon were professionally gutted and rinsed, and placed in a polystyrene box with ice in the bottom and on top.
  • the polystyrene box was placed in a carton having a nappy on its bottom.
  • One box was stored at approximately 10°C; the fish sat in melting ice.
  • the other box was placed in a super cooler.
  • the fish was kept in the same packaging as in case of air freight of salmon and trout.
  • the fish stored at 0°C maintained a satisfactory quality for 5 days.
  • the fish kept in the super cooler showed a satisfactotry quality after 12 days.
  • the fishes had been caught on 12.02.1987, and the experiment started on 13.02.1987.
  • the fishes were gutted and rinsed in a professional manner and had a temperature of +10°C when the experiment started.
  • TVB-N total volatile nitrogen
  • TMA-N trimethylamin nitrogen
  • Coliform bacteria were not demonstrated in any of the samples during the experiment.
  • the organoleptic evaluation showed that cod that had been stored for a week had a satisfactory quality. This was the case both for fish that was stored at 0°C, and supercooled fish.
  • TMA-N should be less than 3 mg/100 g for fresh fish products.
  • cod stored at -1.5°C keeps a satisfactory quality for 11-12 days, whereas fish stored at 0°C has a satisfactory quality for 8-9 days.
  • supercooling of cod the keeping quality is prolonged by 2-3 days, also, supercooling is labour saving and weight saving, since less ice may be used and topping up ice is not necessary. Also, the problem of thawing water is avoided.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Fodder In General (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Feed For Specific Animals (AREA)
  • Thermotherapy And Cooling Therapy Devices (AREA)
EP88904680A 1987-06-04 1988-06-03 Method for preservation of fresh fish Expired - Lifetime EP0380482B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT88904680T ATE80522T1 (de) 1987-06-04 1988-06-03 Konservierungsverfahren fuer fisch.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO872350A NO161595C (no) 1987-06-04 1987-06-04 Fremgangsmaate for konservering av fersk fisk.
NO872350 1987-06-04

Publications (2)

Publication Number Publication Date
EP0380482A1 EP0380482A1 (en) 1990-08-08
EP0380482B1 true EP0380482B1 (en) 1992-09-16

Family

ID=19889995

Family Applications (1)

Application Number Title Priority Date Filing Date
EP88904680A Expired - Lifetime EP0380482B1 (en) 1987-06-04 1988-06-03 Method for preservation of fresh fish

Country Status (10)

Country Link
US (1) US4978546A (no)
EP (1) EP0380482B1 (no)
JP (1) JP2618268B2 (no)
AT (1) ATE80522T1 (no)
AU (1) AU611690B2 (no)
DE (1) DE3874749T2 (no)
DK (1) DK171341B1 (no)
NO (1) NO161595C (no)
RU (1) RU1837785C (no)
WO (1) WO1988009620A1 (no)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5328821A (en) * 1991-12-12 1994-07-12 Robyn Fisher Cold and cryo-preservation methods for human tissue slices
JPH05236870A (ja) * 1992-03-02 1993-09-17 Shintoukiyou Internatl Kk 鱈の白子を処理する方法
US5273768A (en) * 1992-09-23 1993-12-28 Greenbranch Enterprises, Inc. Processing fresh cold water fish
NO300192B1 (no) * 1995-08-07 1997-04-28 Sildolje & Sildemelind Forsk Fremgangsmate for kjoling og konservering av fisk samt produkt fra fisk behandlet ifolge fremgangsmaten
US5846594A (en) * 1995-09-27 1998-12-08 Arctic Alaska Seafoods, Inc. Method of processing salmonoid fish
US6004607A (en) * 1998-06-11 1999-12-21 Krafts Foods, Inc. Chilling of meat products
NO307591B1 (no) * 1998-08-14 2000-05-02 Norsk Hydro As Vandig konserveringsmiddel
US20090098254A1 (en) * 2007-10-12 2009-04-16 Robert Ty Baublits Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products
ES2379228B1 (es) * 2010-09-28 2013-10-02 Disgrossa, S.L. Procedimiento de tratamiento de pescado.
WO2012129715A1 (es) * 2011-04-01 2012-10-04 Nenadovich Del Rio Miguel Proceso de enfriamiento de salmones cultivados para lograr su inconciencia rapida durante la cosecha

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2175680A (en) * 1937-05-11 1939-10-10 Bedford Robert Henry Frozen material
FI30893A (fi) * 1957-03-04 1960-01-11 V M Klemolan Perikunta Prof Ravinteiden säilömistapa
US3026208A (en) * 1960-09-15 1962-03-20 Szeut-Gyorgyi Albert Process for the treatment of water
NL6705069A (no) * 1967-04-11 1968-10-14
JPS5423158A (en) * 1977-07-20 1979-02-21 Nishimura Plastics Packaging Production of food or food material based on seminal vesicle of fish and shellfish
JPS5837351B2 (ja) * 1978-07-28 1983-08-16 東京田辺製薬株式会社 水溶性抗酸化剤およびその組成物
JPS56144047A (en) * 1980-04-10 1981-11-10 Daiei Yakuhin Kogyo Kk Loosening agent for frozen fish
SU971209A1 (ru) * 1980-10-13 1982-11-07 Ордена Трудового Красного Знамени Институт Высокомолекулярных Соединений Ан Ссср Полимерный состав дл покрыти мороженой рыбы и рыбопродуктов
JPS61104773A (ja) * 1984-10-24 1986-05-23 Ueno Seiyaku Kk 食品の処理法
DE3472676D1 (en) * 1984-11-29 1988-08-18 Frisco Findus Ag Surfactants
US4724149A (en) * 1985-05-29 1988-02-09 Gul Valentin E Method for preservation of fish
AU575667B2 (en) * 1985-08-06 1988-08-04 Sakai, Tadaaki Quick freezing of meat in brine

Also Published As

Publication number Publication date
DK600289A (da) 1989-11-29
AU1797588A (en) 1989-01-04
JP2618268B2 (ja) 1997-06-11
DK171341B1 (da) 1996-09-16
DE3874749T2 (de) 1993-02-18
NO872350L (no) 1988-12-05
NO161595C (no) 1989-09-06
DK600289D0 (da) 1989-11-29
AU611690B2 (en) 1991-06-20
RU1837785C (ru) 1993-08-30
NO161595B (no) 1989-05-29
WO1988009620A1 (en) 1988-12-15
JPH02503624A (ja) 1990-11-01
US4978546A (en) 1990-12-18
DE3874749D1 (de) 1992-10-22
NO872350D0 (no) 1987-06-04
ATE80522T1 (de) 1992-10-15
EP0380482A1 (en) 1990-08-08

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